Malted milk beverage



Patented May 13, 1941 UNITED STATES PATENT OFFICE MALTED MILK BEVERAGE I Martha E. Tucker, Grand Rapids, Mich., assignor to Martha Tucker Mal-Tee Corporation, Grand Rapids, Mich, a corporation of Michigan N Drawing.

Application September 22, 1938 Serial No. 231,256

4 Claims.

The invention relates to a prepared malted milk beverage and the process for producing the same on a commercial basis.

Objects of the invention are as follows:

To commercially provide a. completely prepared .same time hold all of the ingredients in stable uniform dispersion throughout the product, and also be able to regulate any percentage of butter fat content that local or State regulations or laws may require.

The product contains lactic liquid and dry ingredients and can be made in any dairy equipped with an agitation pasteurizer or steam jacketed kettle and an agitator and w thout expensive equipment ordinarily employed or making simiserum solids. The total solids are 18.45%, which lar products of this character.

The dry ingredients are malted milk powder, sugar, stabilizer, salt, and a flavoring agent, such as cocoa, or any other desired flavor.

The liquid ingredients are whole milk and water, ii a low percentage of butter fat is required. However, a heavy percentage of butter fat cream pudding. By process of elimination, I found that in order to have a well balanced smooth and homogeneous liquid, the answer to the problem was to keep the total milk solids or serum solids down below the serum solids in ordinary milk of approximately 8 /z% to an amount between 6 /2% to 7 A. of the beverage. I found that below 6 2% serum solids is not enough to enable the stabilizers used to hold all malted milk,

cocoa or other flavoring agents in stable suspension or dispersion throughout the product, and when more than '7 /2% is used the finished product has the appearance of, ropy milk or like a pudding or soft -jelly. Therefore, whole milk could not be used for the entire'liquid because it contains ,usually 8 of serum solids. A portion of water is used to cut down the serum portion ofa49%, butter .fat cream ,is used to replace a likelamount of vvateri A The following table' shows'nough materials requireditb, make 100 quarts of a .finished malted -miik -beverage with the finished product containing.'2.43% butter fat and 6.84% milk solids or makes a very well-balanced finished beverage and also fulfills the objects of this invention,

dition and is a tasty liquid not having the appearance of soft jelly or a pudding or the like.

- Per Per Per Per T tal We ht Total Ounces Ounces Ounces Ounces Ingredients 'lot'al dry weight with hi butter fif milk milk other 55:; 3

4 weight ounces cent fat in solids solids water solids solids water Powdered malted milk Suga.r Cocoa Sodium alginatc Salt 3 7 butter at whole wa eroalo Totals 24 g). 16 oz.or25 195 3,520 100.00 85.6 2.43 2408 6.84 1,830 4 323.20 918 52.00

is to be added when the finished product re- Ounces quires more butter tat. Butter fat 85.6

During laboratory experiments I found that Milk solids 240.8 an excess amount of milk solids or serum solids Other solids 323.2 will ruin this beverage, that is, the finished prod- Water (H2O) 1040.0 not will be ropy and after cooling will have the Milk water 1830.4

appearance of soft -jelly. It will not'pour as a liquid but will take on the appearance of a (Checks) 3520.0

(Checks) 100.00

and local requirements than the previous example. The serum solids here are 6.93% and the total solids 19.27%. The appearance of this completed beverage is the same as the described beverage with 2.43% butter fat and there is no Per cent in a standard pasteurizer equipped with an agi- Per cent other solids 9.18 tator or a. steam jacketed kettle which is equipped Butter fat 2.43 iwith 'an agitator together with the water, and Milk solids 6.84 cream, if used, and this lactic fluid is continuous- 5 1y agitated at all times and heat applied until Total solids 18.45 the fluid is raised to pasteurizing temperature of Milk water 52.00 142 to 145 F. and held at that temperature (H2O) water 29.55 long enough to satisfy local or State requirements, or this lactic fluid may have heat applied until it reaches 175 F. and held there for three or more minutes and thus pasteurize by this flash method, if approved by local or State requirements, but at all times this lactlc'fiuid must have continuous agitation. If pasteurized milk is used, it will be only necessary to raise the temperature to 170 F. with continuous agitation. In both cases, the agitation will break down the cream line and thoroughly mix the cream with. the serum solids and proteins, so that when this detectable difference in the taste. 20 product is at either 170 F. or 175 F. the lactic Per Per Per, Per

Ingredients 'lotal dry weight ig T1223] rag 31 11 12 $5 l l u il l g 'c i t l i :fg

weight ounces cent fat at solids Solids water water solids Solids Powdered melted milk. Sugar Cocoa Sodium alginate Salt 3}% butter fat whole 40 7g butter fat cream Water 11,0

Totals Oun es fluid will be smooth and homogeneous and de- Butter fat 111.2 void of any cooked taste. When the lactic fluid Milk solids 244.0 reaches 170 F. or 175 F.,' the dry ingredients oth me" 323.2 are slowly added with continuous agitation until Water (H) 976.0 they are completely dissolved'in the lactic fluid.

Milk water 1865.6 However, the temperature should not be allowed I to go below 160 degrees F. while adding these dry (Checks) 3520.0 ingredients, and a the dry ingredients are cold Per cent they must be added slowly to "avoid reducing the Per ent other Solids "I 9J8 9 temperature below 160 F. This temperature of Butter fat 346 160 F. is necessary to completely dissolve or Milk solids 6 93 make soluble the dry ingredients in the lactic fluid. After the dry ingredients are thoroughly dissolved in the lactic fluid with continual agi- Mflk 2313 tation, the mixture should be maintained at a (K20) 27.73 temperature between 160 to, 165 degrees F. for at (Checks) 100.00

i 7.11% of serum solids,.well under the dangerous point of over 7.5% serum solids. I do not believe any regulations require over 4.5% butter fat content in any milk products.

The process of making this completed product is first to mix all of the dry ingredients together thoroughly, so that the dry ingredients are thoroughly commingled and free from lumps and with the various ingredients, uniformly distributed throughout the mixture.

Raw whole milk or pasteurized whole milk may be used. If raw whole milk is used, it is placed least three minutes with continuous agitation in order to allow the dry ingredients to intermingle with the lactic fluid, so that the whole product will be smooth and the solids uniformly distributed throughout the lactic fluid. -After this three-minute period, the heat is turned off but agitation is continued until the temperature is reduced and lowered to at least 10 degrees below scaling point, which is 148 degrees F. A temperature of 135 degrees is recommended. This is for the purpose of preventing the formation of any scum on the surface of the product. Agitation is unnecessary after the temperature of the product is reduced to 135 degrees F. and the product can be immediately placed over an ordinary commercial milk cooler or cooled in any other manner that is desirable. Then the product is ready to be bottled or placed in any suitable container for distribution in any desired manner. With the use of this process, the ob jects of the invention will be accomplished. Also, if desired, the cooled product may be heated to a desired temperature, to be served as a hot chocolate malted milk drink or beverage and no cocoa or other scum will form on the top during the heating, but, however, the butter fat in the product will rise to the surface to a certainextent and a pleasing, creamy appearance will appear on top of'the finished hot malted milk beverage.

What is claimed is:

1. A method of making a malted milk beverage including mixing milk and water proportioned so that the serum solids are not over approximately seven and one-half per cent of the beverage and not under approximately six and one-half per cent of the beverage, heating and agitating the milk and water and adding thereto a mixture of malted milk, sugar, salt, and a stabilizer while maintaining the liquid ingradients at a temperature sufficiently high to dissolve the dry ingredients.

2. A method of making a malted beverage in cluding mixing milk, cream and water and proportioning these ingredients so as to obtain the required amount of butter fat and also so that the serum solids will not exceed approximately seven and one-half per cent of the beverage and not under approximately six and one-half per cent of the beverage, heating and agitating the said liquid ingredients and adding thereto a mixture of malted 1k, sugansalt, and a stabilizer while maintaini g the liquid ingredients at a temperature sufliciently high to dissolve the dry ingredients.

3. A malted milk beverage including malted milk, sugar, salt, a stabilizer, milk and water, the proportions of the milk and water being such that the serum solids do not exceed approximately seven and one-half per cent of the beverage and are not under approximately six and one-half per cent of the beverage.

4. A malted milk beverage including malted milk, sugar, salt, a stabilizer, milk, cream and water, the proportions of the liquid ingredients being such that the serum solids do not exceed approximately seven and one-half per cent of the beverage and are not under approximately six and one-half per cent of the beverage.

MARTHA E. TUCKER. 

